Chef Cedric Shares a New Local Favorite - Délicieux!

Convivial_JenniferChasePhotography009

We fell hard for this delectable cold composed salad that starts with a creamy base of cauliflower blanc-mangé, then a tabbouleh made of chopped cauliflower. The real hook was the pomelo, why do we not see this love child of a grapefruit and an orange in more dishes. It's allure is strong, and we went back so many time for this small plate that we wanted to make it at home.

Luckily, Chef Cedric Maupillier is a generous man, and now you too can experience this amazingness at home. It has three stages, but don't be daunted. This dish is so worth the time and can be the centerpiece of your next dinner party or Easter brunch, just make another course a time-saver.

Direction:
Grate the cauliflower with the medium side of a box cheese grater. Steam the grated cauliflower for 3 min. Cool in the refrigerator. Using a cheese cloth, squeeze dry the cauliflower discarding the juice. Squeeze the diced tomatoes as well and incorporate to the cauliflower. Add all the above ingredients, mix, taste and adjust the seasoning to your palate.

To finish:
Remove to bowl from the fridge and layer 2 tbsp of the cauliflower tabbouleh on to of it. Add a thin layer of almond. Toss the herb salad, and add it to the dish finishing with small pieces of the pomelo segment.

Edible DC

Celebrating the Food Culture of the Capital Region

Stay Connected

Sign up with your email address to receive news and updates from Edible DC.

Email Address

Thank you!

Proud Member of

About EdibleDC

Published quarterly in time with the seasons (spring, summer, fall, winter) and available for free throughout the Washington metro area or by subscription, Edible DC focuses on the farmers, growers, fishers, home cooks, chefs and others who energize our culinary community.